Get ready to elevate your snacking game with these Crispy Fried Chicken Wings paired with a Cool Ranch Dip. Whether you’re gearing up for game day or just in the mood for some finger-licking goodness, this recipe is sure to satisfy your cravings!
Ingredients
For the Chicken Wings:
- 2 pounds chicken wings
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Cool Ranch Dip:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon ranch seasoning mix
- 1 tablespoon chopped fresh chives
- 1 teaspoon lemon juice
Directions
- Marinate the Chicken:
In a large bowl, pour the buttermilk over the chicken wings. Cover and refrigerate for at least 1 hour or overnight for best results. - Prepare the Coating:
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. - Coat the Wings:
Remove the wings from the buttermilk and allow excess to drip off. Dredge each wing in the flour mixture, pressing lightly to adhere. - Heat Oil:
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). There should be enough oil to submerge the wings. - Fry the Wings:
Fry the wings in batches, making sure not to overcrowd the pan. Cook for 8-10 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. - Make the Ranch Dip:
While the wings are frying, in a medium bowl, combine the sour cream, mayonnaise, ranch seasoning mix, chopped chives, and lemon juice. Stir until smooth and well combined. - Serve:
Arrange the crispy wings on a serving platter and serve with the cool ranch dip on the side.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Serving Size: 4 wings
- Calorie Count: 300 kcal per serving (4 wings)
Tips and Variations
- Double Coating: For extra crunch, dip the wings back in buttermilk and flour before frying.
- Make Ahead: Prepare the ranch dip ahead of time and store it in the refrigerator until ready to serve.
- Flavor Boost: Experiment with different seasonings in the flour mixture for a unique twist on the classic flavor.
FAQs
- Can I use frozen wings?
Yes, just make sure to thaw them completely and pat them dry before marinating. - What if I don’t have buttermilk?
You can substitute with milk mixed with a tablespoon of vinegar or lemon juice. - Can I bake the wings instead of frying?
Yes, bake at 400°F (200°C) for 25-30 minutes, flipping halfway through for a healthier alternative. - How long will the wings stay crispy?
For the best texture, serve immediately after frying. They can be stored in an airtight container for up to 2 days but may lose some crispiness.
Conclusion
These Crispy Fried Chicken Wings with Cool Ranch Dip are the perfect combination of crunchy, flavorful wings and creamy, tangy dip. They’re ideal for a casual get-together, game day, or just a delicious snack. Enjoy every crispy, savory bite!
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Baked Potato Chicken and Broccoli Casserole
- Total Time: 30 minutes
Description
Enjoy a hearty and comforting Baked Potato Chicken and Broccoli Casserole, combining tender chicken, creamy potatoes, and vibrant broccoli, all topped with melty cheese. This dish is perfect for family dinners!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 4 large potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan cheese for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Potatoes: Boil the diced potatoes in salted water for about 10 minutes, or until tender. Drain and set aside.
- Cook Broccoli: Steam the broccoli florets until tender, about 5 minutes. Set aside.
- Mix Sauce: In a large bowl, combine sour cream, mayonnaise, milk, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Combine Ingredients: In a large mixing bowl, combine the cooked chicken, boiled potatoes, and steamed broccoli. Gently fold in the sauce mixture.
- Assemble Casserole: Transfer the mixture to a greased baking dish. Sprinkle shredded cheddar cheese over the top.
- Bake: Bake in the preheated oven for 25 minutes, or until the casserole is bubbly and the cheese is melted.
- Add Topping: Sprinkle grated Parmesan cheese on top and bake for an additional 5 minutes, or until the cheese is golden and crispy.
- Serve: Allow the casserole to cool slightly before serving. Enjoy this hearty, comforting dish!
Notes
- Feel free to add other vegetables or substitute the chicken with turkey for variety.
- Leftovers can be stored in the refrigerator and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 10 minutes